Kirmess cook book

Mrs. 0. E. Perry. One-half cup New Orleans molasses, one-half cup Porto Rico molasses, one-half cup butter, two eggs, two cups of flour, one-half teaspoonful of soda dissolved in boiling water, one-half teaspoonful ginger. MOLASSES CAKE WITH APPLE SAUCE. Mrs. 0. R. Chamiers. Make a molasses cake and bake in a round tin. Scoop out the center and fill with fresh apple sauce. Garnish the edge of the serving plate with whipped cream. CINNAMON BUNS. Miss Rita Gray, New York. Dissolve a yeast cake into a pint of scalded and cool milk, add flour for a sponge. When light add three eggs, half a cupful each of sugar and melted butter, a teaspoonful of salt and flour to knead. When light roll into a thin sheet, brush with butter, dredge with cinnamon and sugar, sprinkle with currants, roll, cut CINNAMON BUNS. Mrs. Hamilton Vreeland. Mix thoroughly one cup sugar and one-half yeast cake, a pinch of salt and flour enough to thicken. Add flour slowly, beating quite vigorously until stiff enough to knead. Let rise overnight. Boll out in narrow, long strips, brush with melted butter and spread cinnamon over the surface ; then lay currants or raisins as thickly as desired, roll and cut across in strips about three-quarters of an inch thick. This makes the buns curl. Let rise until very light and brush lightly with melted powdered sugar, after baking. COFFEE CAKE. Mrs, John J. Flagg. One pint milk, one yeast cake dissolved in one-half cup lukewarm water, one egg, one-half cup butter. Mix up and set to rise for two hours, after which mix in flour till a soft dough is obtained. Before baking spread lightly with butter and sprinkle with cinnamon and sugar. NEW ENGLAND CARAWAY CAKES. Mrs. C. A. Gould, New York, Take one pound of flour, three-quarters of a pound of sugar, half a pound of butter, a glass of rose water, four eggs, half a teacup of caraway seeds. Bub the materials well together and beat up. Drop the cakes from a spoon on tin sheets and bake them brown in a rather slow oven. Twenty minutes or half an hour is enough to bake them. HOT CROSS BUNS. Mrs. James Fleming. Make a sponge of a cup and one-half of milk, half cup of yeast, flour enough to make a thick batter. In the morning add two large tablespoonfuls of melted butter, half a cup of sugar and salt to taste. Work in more flour till the dough can be handled, knead well, cover and let rise, then roll out about an inch thick and cut into round biscuits. Put in a buttered pan and let them rise. Cut a cross upon each one, and bake. When baked, brush over with the white of an egg beaten with sugar. RUSK. Mrs. W. P. Watson. Two teacups of sugar, not quite a teacup of butter, beaten together with two eggs, one pint of sweet milk, flour sufficient to make a sponge, a yeast and set it to rise before going to bed. Next nioming mould it as bread, and let it rise again, then make into biscuits. When light bake them, flavoring if wished. Melt sugar and place over tops of rusk. CHAPTER XXI Plain Lemonade. Mrs. T. K. Egbert, New York.